通过测定S系列蔗糖硬脂酸单、双、多酯的含量及其亲水亲油平衡值(HLB值)、起泡性能和乳化性能，探究蔗糖硬脂酸酯组成与功能特性的关系；在此基础之上，以蔗糖和硬脂酸乙酯为底物，十四烷基三甲基氯化铵为相转移催化剂，在有机相中以固定化脂肪酶催化合成低酯化度的蔗糖硬脂酸单酯并研究其物化性能。结果显示：系列蔗糖硬脂酸酯随单酯含量下降，HLB值降低，单酯含量与HLB值之间呈显著相关；起泡能力和泡沫稳定性、乳化稳定性随HLB值减小而降低，但其乳化能力呈先上升后下降的趋势；酶法合成的产物结构经¹H-NMR、¹³C-NMR、ESI-MS确证为蔗糖硬脂酸单酯，其HLB值为14.90，起泡能力、泡沫稳定性和乳化能力、乳化稳定性随质量浓度变化均呈一定规律性。研究蔗糖硬脂酸酯组分含量与功能特性的关系以及酶催化合成为其实践应用及绿色合成提供了理论依据。

The foaming and emulsifying properties of a range of sucrose stearates were studied by measuring the content of monoester, diester, polyester as well as their hydrophile-lipophile balance (HLB) values. The composition and functional propertiesrelationship has been revealed; furthermore, an enzymatic synthesis of mono-sucrose stearate was completed, in a regio-selective method by using sucrose and stearic acid ethyl ester as the substrates, in the presence of phase transfer catalyst (myristyltrimethylammonium bromide). Thephysico-chemical properties of the associate product were measured. Results showed that the HLB values were mainly determined by the content of sucrose stearate monoester, a significant correlation was observed. As the lower HLBvalues as well as content of sucrose stearate monoester usually resulted in decreased foaming ability, foam stability and emulsion stability of the series of sucrose stearate, however, the emulsifying ability was observed to increase prior to decrease in this process. The structure of mono-sucrose stearate synthesized by this work has been confirmed by ¹H-NMR, ¹³C-NMR and ESI-MS with a HLB value 14.90, its foaming ability, foam stability and emulsifying ability as well as emulsion stability were also evaluated.The present work provided a theoretical basis for the application and green synthesis of sucrose stearates.